Abstract
IT was suggested1 that the micro-organism-inhibiting properties of material from baker's yeast reported by us2 might lie in a mixture of fatty acids. Although we had found that fatty acids from yeast could inhibit the respiratory metabolism of yeast and tissues3 we believed that other types of substances might be involved.
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References
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MOTZEL, W., COOK, E. Antibiotic Substances from Yeast. Nature 182, 455–456 (1958). https://doi.org/10.1038/182455b0
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DOI: https://doi.org/10.1038/182455b0
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